Pulse the entire package of Oreo cookies in a food processor until they form fine, even crumbs.

In a large bowl, mix the crushed cookie crumbs with the softened cream cheese until a solid, uniform dark dough forms with no white streaks.

Roll the mixture into 1-inch balls (about 1 tablespoon each) and place them on a parchment-lined baking sheet. Optional: shape them slightly oval to resemble eggs.

Chill the rolled balls in the freezer for 15-20 minutes, or the refrigerator for 1 hour, until firm but not frozen solid.

Melt the pastel candy melts in separate bowls in the microwave at 50% power in 30-second intervals, stirring until smooth. Add a little coconut oil if the mixture is too thick.

Using a fork, dip each chilled ball into the melted chocolate to coat completely. Tap the fork on the edge of the bowl to remove excess, then slide back onto the parchment paper.

Melt the white chocolate, place in a piping bag or zip-top bag with the corner snipped, and drizzle over the coated truffles.

Immediately add sprinkles to the wet white chocolate drizzle. Return to the refrigerator for 15 minutes to set completely before serving.